All You Can Eat

Korean BBQ Restaurant

All You Can Eat

About Hanjip

Hanjip is the first partnership between Chris Oh and Stephane Bombet.
Chris Oh is the founder of Seoul Sausage Co, managing partner of Escala, the co-owner of Nomad Kitchen, the winner of multiple TV competition shows, a partner in Johnnie Walker’s “Keep Walking” campaign, and a budding TV personality.
Stephane Bombet currently owns Bombet Hospitality Group. He co-founded the critically acclaimed Picca, Mo-chica, Paiche, and still owns The Ponte and Faith & Flower in Los Angeles.

Karaoke Monday Nights

Everyday Food & Drink Menu

Everyday Happy Hour

Gallery

If a picture says a thousand words, then you can imagine how long it would take to describe all our mouthwatering selections.

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Careers

We believe that the success of our company is due to the quality of its people. We are constantly looking for new hires. We are looking for people notable for their friendliness, intelligence, work ethic, empathy, and self-awareness. We are looking for people with a variety of skill sets and experience.

If you want to join our team please email us at info@hanjip.com with your resume and why you want to be part of our team.

Hanjip provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws.

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The Team

Stephane Bombet

Stephane Bombet currently owns Bombet Hospitality Group. He co-founded the critically acclaimed Picca, Mo-chica, Paiche Terrine and Faith & Flower in Los Angeles.Bombet has own several world-renowned restaurants and nightclubs over the past twenty years that he has been in this industry.

Prior to moving to the U.S., Stephane owned SB Communications, a well known, public relations, marketing and branding company in Paris. He was also a successful restaurateur and eventually became a partner of the VIP Room in Paris and Saint Tropez. VIP Room became the most talked about nightclub/restaurant concept in France within just a few months. The lucrative concept and name eventually got exported into five other countries.

In July 2010, Bombet and his partner launched the notorious Test Kitchen — to which The New York Times billed as “the best restaurant concept in the last ten years in America.” Not one year later, Bombet opened Picca, a modern Peruvian cantina just outside of Beverly Hills — mere months before Zarate was named Food & Wine Magazine’s Best New Chef of the Year. Since Picca’s opening, it has earned unparalleled acclaim from Los Angeles Times, Wall Street Journal, Bon Appetit Magazine, 6th Best New Restaurants in America by GQ Magazine’s iconic food critic Alan Richman, 10th best New Restaurants in the World by Conde Nast Traveler and more. In 2012, Bombet relocated Mo-chica on 7th street in Los Angeles. It went from being a food court concept to a full on dining experience. It was also an instant success and Patrick Kuh from Los Angeles Magazine made it the 4th best new restaurant in Los Angeles that year. In 2013, he opened Paiche. Within months of the opening it was recognized as one of the Best New Restaurants in America by food critic John Mariani (Esquire Magazine). One of the most priced awards in America.

In December 2013, he sold his company, including Mo-chica, Blue Tavern and Paiche in order to create his new consulting company called Bombet Hospitality Group (BHG). He remained a co-owner of Picca until March 2015.

In March 2014 BHG launched Faith & Flower in Downtown Los Angeles with very talented chef Michael Hung. After just a couple of months, it became one of LA’s most reserved restaurants in Los Angeles. In October of that year, Faith & Flower became Esquire Magazine Best New Restaurants in America. Which makes Stephane the only restaurateur in America to have received this prestigious award twice.
In December 2014, He launched Terrine on Beverly Blvd with well know chef Kris Morningstar. That’s their take on a French Brasserie. This is an instant success and they won Best New Restaurant in Los Angeles by LA Weekly in October 2015.

Later this year he will be opening Viviane with Chef Michael Hung and Hanjip with Chef Chris Oh

Chris Oh

Long gone are the days of behind the scenes pot-stirring cooks. Now, chefs are culinary rock stars. They are young, connected visionaries who see their career both in and out of the restaurant. Take Chris Oh—founder of Seoul Sausage Co, Co-founder of Hanjip, managing partner of Escala, the co-owner of Nomad Kitchen, the winner of multiple TV competition shows, a partner in Johnnie Walker’s “Keep Walking” campaign, and a budding TV personality, author and clothing designer. His goal is to bridge previously unrelated markets together through new culinary traditions.

All it took for Chris to get to this point was a straight up genuine love for food. Sure that’s cliché for any chef, but for Chris, this passion could not be ignored. As a kid, he would watch his mom navigate through their kitchen. And when he and his baby brother would come home from school, he would make meals with whatever he could find in the fridge. Think of it as “Chopped” with ingredients like Kraft cheese slices, top ramen noodles, and hot dogs. After years of being creative and learning from mom, he wanted a formal education. But with only one sentence into a culinary school presentation, his parents shot him down. So he appeased them – went to college, and opened a real estate company and car wash business. His entrepreneurial spirit earned him beaucoup bucks, but still something was lacking. Then five years ago, he took a leap of faith.

He sold his businesses, his home and his life to fill a void 382mi south. He landed work in kitchens all over Los Angeles where he learned new skills, honed his creativity, and developed his palette. Although this is what he wanted, the entrepreneurial spirit he left behind was itching.

One night when he was watching one of the late night TV shows, he saw the success of Kogi – the Korean/Latin food truck sensation – and realized that he could do that better. He thought, “people love Korean food and people love sausages so let me put them together.” He tirelessly did the R&D, learned how to make sausages (via YouTube), and used friends for product testing. After so many hosted barbecues with Korean sausages, he earned a spot at the Los Angeles Street Food Festival held at the Rose Bowl. Together – with just a grill – they conquered one of the biggest events in LA, boasting the longest lines and up to three-hour waits for their patrons. They created a demand for Korean sausage that quickly spread across the city and social media. So much so that Chris was receiving inquiries everyday with people asking where they could have Seoul Sausage Co. It wasn’t long after that the entire nation followed suit.

In between, he’s cultivating new projects all over California. Even with all of that – he even got the approval of his parents – he’s still not where he wants to be. The end goal is pretty simple: live on the beach and sell Coronas and spam musubis all day. Until then, he’ll continue working on being the “Jay-Z of the food world”.

When you sit with Chris, you’ll understand why he’s a perfect fit to this new standard of cool. Most of the time he’s in flip flops and shorts, with drink in hand, likely talking about the debauchery he experienced the night before. Then he switches topics to food. And it’s eloquent dialogue leaving listeners to believe that this guy is really meant to be in the kitchen. Chris now sits at the center of a cultural revolution and he got there by breaking the rules in every way.